Mix the salmon, onion, breadcrumbs, parsley, egg, and some salt and pepper to taste.

Form this mixture into patties - I made very small ones.

Melt a bit of butter and oil in a pan, and brown the salmon patties on both sides for about 4 minutes each side. You will probably need to add more oil with each batch as they cook nicer when there is some oil/butter.

Put them on a paper towel to absorb the oil.

For the risotto

Bring the soup and water to a boil. Add the asparagus and cook until they are tender, but still a bit crisp - about 5 minutes.

Take them out of the soup and set aside.

Reduce the heat to minimum so that it goes on simmering very gently.

Heat some oil in a wok and add the shallots, garlic and thyme.

Cook, stirring until it starts to soften - about 2 minutes.

Add the mushrooms and cook, stirring all the time until they are softened - about 4 minutes.

Add the rice and stir for a minute.

Add the wine and cook stirring often, until the wine is absorbed - about 3 minutes.

Add about ¾ cup of the simmering soup and cook, stirring until this is absorbed.

Continue to cook on a low flame, adding soup slowly, and stirring often after each addition, until most of the liquid is absorbed.

The risotto is done when all the broth is used and the rice is creamy and just tender and this should take a maximum of about 27 minutes.

Stir in the asparagus and cook for another minute or two.

Remove pot from the heat and stir in the cheese, parsley and some pepper.

Serve with the salmon patties.

The second night I ate the salmon patties at room temperature, and had a piece of zucchini slice with it.